Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add one chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.

Next, stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Let these aromatics cook for another 1-2 minutes, stirring frequently.

Now, add one sliced red bell pepper to the pot and sauté the peppers for about 3-4 minutes, or until soft.

Pour in one can of full-fat coconut milk and 4 cups of fish or chicken broth into the pot, stirring to combine everything well. Increase the heat slightly until it reaches a gentle simmer.

Once simmering, add the juice of 2 limes, 2 tablespoons of fish sauce, and 1 teaspoon of sugar. Stir to mix, then adjust seasoning with salt and pepper.

Gently add your choice of white fish fillets to the simmering broth and allow the soup to simmer for about 5-7 minutes or until the fish is opaque.

Remove the pot from the heat and gently stir in a handful of chopped fresh cilantro.

Ladle the Coconut Lime Fish Soup into bowls, garnishing each with lime wedges.